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Delicious slice of Black Forest Cake with cherries and whipped cream

Black Forest Cake

A rich chocolate cake layered with tart cherries and whipped cream, perfect for celebrations and creating cherished memories.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 9 large large eggs (room temperature) Essential for structure and fluffiness; allow eggs to sit out for 30 minutes before using.
  • 1 cup granulated sugar Sweetens the batter; brown sugar works for a deeper flavor.
  • 1 cup all-purpose flour Provides the cake's backbone; for a gluten-free option, consider using a 1:1 gluten-free flour blend.
  • 1/2 cup unsweetened cocoa powder Adds rich chocolate flavor; Dutch-process cocoa can be used for a milder taste.
  • 4 Tbsp unsalted butter, melted and cooled Contributes to the cake's moistness; can be substituted with coconut oil for a dairy-free alternative.
  • 1/2 tsp vanilla extract Enhances the cake’s flavor; almond extract is a delightful substitute.
  • 2 9" pans 9" cake pans Necessary for baking and even distribution of dry ingredients.
Filling Ingredients
  • 4 cups pitted Bing cherries (1 lb) Ideal for flavor and tartness; frozen cherries can be a substitute if fresh aren’t available.
  • 3 Tbsp kirsch (a cherry liqueur) Adds depth; omit for a non-alcoholic version or replace with cherry juice.
  • 1/4 cup cold water Helps with texture; you can swap it out with more cherry juice.
Frosting Ingredients
  • 3 1/2 cups heavy whipping cream Creates the luxurious frosting; for a lighter alternative, use whipped topping.
  • 1/3 cup confectioners’ sugar Sweetens the cream; you can reduce this for a less sweet option.
  • 1 Tbsp kirsch (for the cream) Enhances the chocolate-cherry flavor; vanillin extract can be a good alternative.
  • 3 oz good-quality dark chocolate For garnishing; a chocolate bar or chocolate chips works well if finely grated.

Method
 

How to Make Cake Layers
  1. Preheat your oven to 350˚F (175˚C) and line the bottoms of two 9-inch cake pans with parchment paper without greasing the sides.
  2. In a large mixing bowl, combine the eggs and sugar, beating until the mixture is thick and pale.
  3. Gradually add the cooled melted butter and vanilla extract.
  4. Sift together the flour, cocoa powder, and a pinch of salt, then gently fold into the egg mixture until fully incorporated—be careful not to over-mix!
  5. Divide the batter evenly between the prepared pans and smooth the tops.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Making the Syrup
  1. In a small saucepan over low heat, combine 3 Tbsp kirsch and 1/4 cup of cold water. Stir until combined.
Making the Cream
  1. For the best results, place your mixing bowl and whisk attachment in the freezer for 15 minutes before using.
  2. Pour the heavy whipping cream into the chilled bowl, add 1/3 cup confectioners’ sugar, and whip until stiff peaks form.
  3. Gently fold in 1 Tbsp kirsch for extra flavor.
Assembling Your Black Forest Cake
  1. Once the cakes are fully cooled, slice each layer in half horizontally to create four layers.
  2. Place one layer on a serving platter, drizzle with the kirsch syrup, and spread a generous layer of whipped cream over the top, followed by a portion of the cherries.
  3. Repeat this process with the next layers until finished, placing the final layer on top.
  4. Use the remaining whipped cream to frost the top and sides of the cake.
  5. Finely shave the dark chocolate over the top and decorate with the twelve whole cherries set aside earlier.

Notes

Chill your cream and mixing bowls beforehand for perfectly whipped cream. Use a serrated knife for even cake layers. Let the assembled cake sit in the fridge for at least an hour for the best flavor melding.